This versatile (and nearly foolproof) no-roll pie dough sits somewhere between a shortbread cookie and a traditional crust. Sarah Jordan is an award-winning chef from Dublin and now based in Chicago.

“Easy as pie” doesn’t mean what many of us think it means, which should ease some bakers’ guilt. The phrase is meant to describe the act of eating pie, which we all know is ridiculously easy to do. No ...

For some reason, making piecrust scares people. Bakers who confidently turn out fancy frosted and piped layer cakes and cooks who can sauté and deglaze with the best of us balk at humble pie dough.